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Takeda Hamono - An Inside Look
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Thread: Takeda Hamono - An Inside Look

  1. #1

  2. #2
    Senior Member ThEoRy's Avatar
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    Very cool, thanks!
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  3. #3
    Senior Member goodchef1's Avatar
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    Dave, ever find a "Moritaka" workshop video?

  4. #4
    Quote Originally Posted by goodchef1 View Post
    Dave, ever find a "Moritaka" workshop video?
    Yeah they're out there.

  5. #5
    very well done video!
    Tom Gray, Seagrove, NC

  6. #6
    Senior Member riverie's Avatar
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    thanks for posting the video. i almost pulled a trigger couple times before, till today i never tried one. what your opinion on takeda's knife ?

  7. #7
    I like and appreciate his knives for what they are - rough, rustic, and somewhat delicate. I'm drawn to them even though I don't think that they're very well suited for most uses, I don't think that they suit a pro kitchen role very well at all.

  8. #8
    I forgot to mention what I like the most about them - they're fun to sharpen. They make for a pretty look and a great edge.

  9. #9
    +1. I have the 240mm gyuto. Definitely not a primary knife, but they are really fun to use. Really easy to sharpen, and they get wicked sharp.

  10. #10
    Senior Member riverie's Avatar
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    Seems like most of you use it occasionally and not a workhouse type of knife. Is it too brittle and thin ?

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